Clumsy with chopsticks but can't live without them... ** I don't post English translations of Japanese recipes without permissions from the recipe authors. But feel free to contact me about the dishes you're interested in.

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"OBACHAN" means a "middle-aged woman" or "aunty" in Japanese.
.*************************. Having moved back to my hometown in April 2009, I live in one of the desperately underpopulated areas in Japan now. Let me share my life in a real countryside with aging parents living in the same house. And here in Muroto -- the place where I chose to live -- you can hear the heartbeat of the Earth! ;)

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Wednesday, October 06, 2004

For the last couple of months, I’ve been working, on and off, on making potstickers with real nice crispy bottom. I mean, not just crispy. I want to make them with what they call hane (wing) here in Japan.

The photo above shows the best I can do at this point, and THIS (see the photo of potstickers) is the kind of hane I want. I know how to make it… you mix starch with water and pour some into the frying pan when the dumplings are almost done, and heat until the water evaporates. But I can never make the hane as big as the one shown in the site linked above. Hmmmm…. What could be their secret? Could they be using flour instead of potato starch? Or both? Do they use more oil for frying? Hence my experiment goes on …

I wonder if we (Japanese) are the only folks who make big fuss about making potstickers with hane. It’s worth the fuss, though. The crunchiness of that kind of potstickers is almost addictive…. so great with beer!!!